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5/8/21 4:12 P

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Today, batch cooking since this morning.
Chili and rice.
5 cups of black beans in water, bring to a boil let sit 1 hour.
2 cups of broken wild rice in a large pot of water, cook about 40 minutes then strain.
2 cups brown basmati rice in a large pot of water, cook about 20 minutes then strain.
Then drain the beans and add fresh water and cook 40 minutes until done, then strain.
While it is cooking, mix the two kinds of rice, package in 1 quart containers, freeze 2, and one in the fridge, makes 3 qts.
Wash the rice pots and utensils.

Make some tomato-y chili.
Cook 2 cups of onions, 2 T garlic, 1 lb mushrooms in a little water, add cumin, chili powder (we don't use a lot, due to hubs not liking spicy), add 2 quarts of tomato sauce.

Remove 2 cups of black beans for brownies on another day, refrigerate or freeze.
Add the rest of the black beans to the chili.

The chili is 4 quarts, 2 in the freezer, 2 in the fridge.
Wash the bean pot and chili pot and utensils.

Now I have 3 quarts of mixed rice and 4 quarts of chili, and beans for brownies another day.
If we (2 people) eat about 2 cups of food for a serving (say we have a piece of toast with it or add in some diced tomatoes/onions/peppers), then that is enough for 7 two serving meals.

We will eat other meals between having chili and rice. I'll probably make another saucy type meal to eat with some of the rice. Like a stir fry, or I'm thinking of saag with chick peas, who knows!

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10/26/20 3:13 P

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I probably should have put the garlic preparation here: So I will.

Batch Garlic Preparations
Garlic is fresh this time of year. Hardneck varieties start to dry out in Nov, Dec, January. Softneck varieties last longer.

Break up the bulbs into cloves. A quart at a time.


Boil a gallon of water, dip the garlic into the boiling water for 1 to 1 and 1/2 minutes, then put into cold faucet water near or in the sink.



Squeeze the peels off the cloves and put them in the food processor. Cut them as small as you like. Then pack into containers or flatten out zip lock bags to freeze.



I use my garlic this way for cooking in winter and into the next summer.

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10/19/20 11:19 P

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Batching mushrooms for future use.

10 lbs of mushrooms, cleaned and trimmed as needed.
Cut in quarters or slices.
In a kettle put 1/2 cup of water, kettle on low, start adding mushrooms. They will let out a lot of liquid. Add more mushrooms until they are all in there. Cook down, until they shrink and they are done to your liking. (you can't overcook a mushroom in a liquid)
Add salt to your taste. Cool, package in 1 or 2 cup containers for the freeer to use in stews or soups or stir fries.

I package them with the liquid for the flavor.

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10/13/20 11:35 A

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My husband is leaving for a recreational trip up north.

I'll be making a batch of hummus for him to take.

A batch of oatmeal 'cookies'.

A batch of olive relish, and a batch of pasta salad.

Pasta salad
2 lbs of whole wheat pasta (bowties) cooked, rinsed, and cooled, put into a large bowl for tossing.

1 cup of raw or cooked diced onion (he likes it cooked)
1 cup of red/green bell peppers
1 can of green peas
2 cup of broccoli trees raw
2 cup of cauliflower trees raw, smaller
1 cup sliced black olives
Toss all together, pack into 2-3 cup containers.

Dressing separate: Blend hummus with pickles and pickle juice, add onion and garlic powder, salt to taste. Use sweet or dill pickles whichever you prefer or both.
We don't dress the salad until it is time to eat it or the dressing dries out when the pasta absorbs the moisture. If available, add some chopped tomato to the pasta salad when you dress it.

Olive relish (only use what you like)

Everything is diced by hand (prettier) or pulsed in a food processor.
Black, green, marinated olives.
Capers
Green/red/yellow peppers
Cooked or raw onions
Hot peppers as you prefer
Basil
Celery
Sweet pickles

Then add vinegar or vinegar/wine/water and salt, to your taste. If it has enough vinegar it will keep for weeks in the refrigerator. We use a few tablespoons of this on top of toast spread with lemon/garlic hummus, sometimes with sliced tomato on top.

Edited by: LATREK at: 10/15/2020 (07:55)
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10/8/20 2:34 P

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Italian Tomato Sauce
I make 2 quarts of this and 2 lbs of ww spaghetti, then we eat that. There is sauce left over and I make the pasta fagioli soup (sp?) with it.

In a blender:
2 quarts of thick tomato sauce (or 2-3 quarts of diced tomatoes, or diced and paste, or sauce, or fresh)
1 medium onion
2 t fennel seed
1 t garlic powder
1 t salt
1 t italian seasoning of your choice(i like thyme)
1 t fresh or dry parsley
(sweetener if you like that)
I blend it to grind the fennel seeds and the onion.

Pour into a thick bottomed kettle, with a few cups of chopped mushrooms, and cook until it is at your desired thickness.

I serve this over spaghetti noodles, sometimes we top it with some za'atar seasoning, or nutritional yeast.

For the soup, put the remaining sauce 3/4 quart, plus veg bouillon powder 3 cups of water, 3 15 oz cans of assorted beans rinsed and drained, 1-2 cups chopped kale, and 1/2 lb of cooked pasta.

I dump everything but the pasta into the pan, bring to a boil, adjust seasonings (salt?) and right before serving, add the cooked pasta.

Both were a big hit. I've made the sauce dozens of times, but the soup just today. It was a big hit for both of us.

Edited by: LATREK at: 10/8/2020 (14:57)
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9/29/20 3:18 P

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Batch Cooking Date paste/syrup

Less water-paste
More water-syrup

I'm cooking down 6 lbs of dates. They are pitted but sometimes there are small bits of the end of the pit, stuck to the date, so I remove that. 1 or 2 in a package will still have the pit, so I remove that. I inspect each of them and squeeze them to make sure the pit is out.

I cook them in an equal amount of water. The water comes up almost the top of the dates. I boil it for quite a while, 45 minutes, to soften the dates, then let it cool. You can cook off more water, if you like it thicker. Then either in a blender or a food processor, process them until the paste/syrup is smooth.

I put that into straight sided 8 oz jars (or smaller), with lids, and freeze. I have them labeled. Since the jars are glass I take the lid off and can microwave them to thaw. This is handy when I decide to bake something or need date paste in a recipe. I don't have to process the dates because they are already to go.

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9/29/20 12:04 A

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MrsL I would like muesli, my husband is really spoiled with the granola.

Batch making chips for salsa.

We buy the corn tortillas from Mission Brand, they have no oil or salt. We buy them in 3-4 lb packages, and I make dozens at a time.

On a half sheet pan with parchment, I lay out 6-8 tortillas and with a spray bottle (or pastry brush), coat them with bragg's aminos or diluted soy sauce. Then for some I sprinkle them with a no salt seasoning (like mrs dash, or benson's table tasty). Others I make without the seasoning for my husband. One side is good, both is good too.

Slice into a pie shape of 6 or 8 pieces each, or just leave whole. We leave them whole.

Bake at 350 deg F for about 18 minutes, when they start to brown on the edge, take them out and flip them over, let them dry at room temperature. Don't put them in bags until they are completely cool. Then these stay crunchy for weeks or a month.

For the liquid, you can use water, or pickle juice, sweet or dill flavored, whatever you like.

I use them for dipping salsa.

Edited by: LATREK at: 9/29/2020 (00:06)
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MRSLIVINGWELL's Photo MRSLIVINGWELL Posts: 1,802
9/27/20 10:34 A

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Now THAT is very interesting to use fruit for the granola sweetener. If your husband likes texture, you might make it easier on yourself to make muesli instead of either cooked oats or granola. I use 1/2 cup whole oats and 1/2 a chopped apple in a bowl. Pour over about 1/8 cup plant milk or water. Microwave for 1 minute on high. Sprinkle with chopped walnuts (I use only 1 tbsp). Plenty of crunch.

It's not about perfect, it's about effort. Jillian Michaels


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9/25/20 8:54 P

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Batch baking granola,

Two edged cookie sheets or two half sheet pans, whatever you have.
With or without parchment to keep it from sticking.

Mix 5 cups of traditional rolled oats, regular or thick cut with:
Blend: a little water a banana, 2 apples, 10 dates or more if you want sweeter. Just know that if you add a lot of dates, the granola may brown too much before getting dry enough. Sugar causes it to brown more. (use whatever fruits you like)
Massage the thick liquid into the oats. Add 1/3 cup of ground flax/chia, and a T of cinnamon.

Spread out in the pans. Bake at 250 deg F for 3 hours, breaking it up and tossing it around, moving the edges into the middle and the middle to the edges for even browning. Take it out when it is dry enough to store at room temperature. The more you mix it, the crumblier it will be, if you don't mix it much, you will have more clusters.

My husband adds a small handful to his oatmeal in the morning, for texture, along with raisins or blue berries, a little honey, flax/chia, cinnamon.

You can just eat the granola for a snack or put some plant milk on a bowl of it. It can be sprinkled over the top of cooked apples or pears for a crumbly topping.

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9/24/20 9:54 P

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I can legumes by the case, so no batch cooking tips, except you can freeze cooked legumes.
I can salsa too,but, also like having fresh when tomatoes are in season, like now.

I make a plain salsa because my husband doesn't do 'hot' peppers. I have hot peppers finely diced with the slammer chopper, in a jar, pour vinegar and a little salt over it, then just spoon it from the jar to the bowl of salsa, to make it hot, for my son and myself.

Salsa-fresh cooked.
We like it saucy with chunks.
8 or so tomatoes, clean up the stem end, then dice.
1 onion, finely chopped
1 or 2 green or red bell peppers
1/2 cup or less vinegar
1/2 tsp ground cumin
salt to taste

To make it more saucy, I cook it for 10-20 minutes, then let it cool, and put it in a quart jar in the fridge to top beans or rice, or for dipping with oil free corn tortilla chips.

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9/3/20 6:15 P

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MrsL, good ideas. I do keep some frozen plain hummus (without lemon garlic) so I can flavor it how I want, whether I thin it down, or add some nectarine jam to make it sweet. It's so versatile.

I ran out of monkey and me stir fry sauce so I make a large amount and change the recipe a little. I leave out the tahini due to the fat (something I can always add later if I wanted to), and leave out the red pepper flakes (because my husband can't tolerate the hot). I use honey instead of maple syrup, and instead of two kinds of vinegar, I just use AC vinegar.

Here is the original recipe from Monkey and Me:

3 Tablespoons low sodium tamari *
3 Tablespoons organic maple syrup
1 Tablespoon rice vinegar
1 Tablespoon balsamic vinegar
2 teaspoons molasses
1 Tablespoon tahini
1 to 3 teaspoons chili garlic sauce (+/-) *
teaspoon ground mustard powder
1 teaspoon fresh minced ginger
2 teaspoons minced garlic
teaspoon dried red pepper flake (+/-)
teaspoon cornstarch (or arrowroot powder)
Bring to a boil to slightly thicken.

My recipe is just a multiplied volume of the same recipe with changes I mentioned above.

2 T and 2 t chopped fresh garlic
2 T and 2 t chopped fresh ginger
3 T corn starch
1 T 1 t mustard powder
1/2 cup of chili sauce (I use ketchup)
1/4 cup molasses
1 cup of AC vinegar
1 and 1/2 cup honey
1 and 1/2 cup soy sauce
Bring to a boil to thicken slightly. Then I put it in bottles and label, one for the fridge and the rest for the freezer.

This is good with green beans, or mixed vegetables, on rice or without, really any non-fried rice veg dish. We use it sparingly to stay low on the sugar part. It really adds some zip to our meals. It can also be used as a dip for breaded vegetables like zucchini, onion rings, cauliflower. If you try it, let me know how you liked it.

Edit: my son mentioned we were running out, but we'd only gone through 2/3rds of it after 2 months, given that we use a Tablespoon at a time, and I freeze the rest. So that very large recipe will last us (2-3 people) about 3 months.

Edited by: LATREK at: 11/21/2020 (18:48)
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MRSLIVINGWELL's Photo MRSLIVINGWELL Posts: 1,802
9/3/20 9:34 A

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When I make hummus, I save out some of the hummus to add water or fruit to make different kinds of rotating salad dressings: ranch, ceasar, peachy, etc..(note to self, I need to add green goddess to my list).

I batch cook potatoes (on the bottom) and sweet potatoes on the top of the container in my instapot. Then, those potatoes can be turned into roasted potatoes, potato salad, etc.

I have two stainless steel pots for my instapot so I can be cooking in one while getting the next one ready.

I keep a big bowl of lettuce, shredded cabbage, carrot and green pepper slices in the frig at all times with a paper towel on top. This can last a week. To this, I can add things that go bad faster, like tomatoes or cucumbers.

It's not about perfect, it's about effort. Jillian Michaels


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9/2/20 3:54 P

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Batch chia and flax seeds ground.

These are for your omega 3 oil balance, to put in bakery and morning grains/oatmeal.

Buy the whole flax and whole chia seeds by the lb. In general seeds and grains don't degrade when left whole at cool temperatures. Once they are ground, they should be kept frozen if possible.

Grind them in a coffee grinder or spice grinder 1/2 cup at a time, then mix them all. Store them in glass jars, in the freezer, they are better tasting and fresher better for you, if kept frozen.

In one container (old parmesan container) I keep on the counter in the kitchen, for adding to oatmeal or grains daily.

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9/2/20 3:48 P

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Batch bread crumbs-dry.

When I make bread, I take all the old bread out of the freezer, lay it on half sheet pans, dry it in the oven, tear it up/break it up, put it in the food processor, grind it down, if it is dry enough, then put in a 1/2 gallon mason jar, to use for breading or neat-loaf.
If it is not dry, it goes back into the oven to finish drying.

I use this for buffalo cauliflower wings, onions rings, zucchini slices. Usually first putting them in a batter of water and seasoned ww pastry flour, then dipped in dry bread crumbs, then baking.

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9/1/20 2:50 P

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Batch Hummus.

This is how I do it. 2 quarts and 1 pint of chick peas (5 cans) (or all or some can be white beans, like cannelini or northern beans), 3 large cloves of garlic, 1/2 cup of lemon juice (to taste), salt to taste. Blend it up for at least 5 minutes in the food processor to get it quite smooth, taste it to make sure it is to your liking.

Store in 5 pint jars or 5 2-cup containers with lids, for the refrigerator or freezer. I like to always have this on hand for sandwiches or to spread on toast. I don't add oil or tahini but many recipes do. Also lots of choices of spices/herbs you can add. Hot or red bell peppers are nice. It can also be made sweet instead of savory, with honey and other fruity flavors.

Edited by: LATREK at: 9/1/2020 (14:50)
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9/1/20 2:42 P

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Batch-Steel cut oats.
1 and 1/2 cups steel cut oats, 6 cups of water, bring to a boil, turn off and let it sit 30 minutes, portion into containers for the refrigerator or freezer. When I want to eat them, I put them in a bowl and microwaves for 2.5 minutes, and they are ready to eat.

Steel cut oats can be made 1:2 or 1:3, or 1:4 with water. I use 1:4 because I like them loose. If you boil and stir and boil, they will stick so stir, or I just turn them off, easier, no sticking and still delicious.

Rolled oats are already steamed when they are rolled, so they aren't raw. You can eat them cold just stir in some plant milk, or you can cook them, or you can make them up in a pint jar with water, then leave overnight. There are lots of recipes for overnight oats.

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9/1/20 1:09 P

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Batch cooking mushrooms. Wash them, trim off any bad spots and if the end of the stem is black or dried, trim that off too. Slice them and put them in a bowl, toss with braggs aminos or soy sauce, then place them on parchment on a half sheet pan/cookie sheet, and bake until the water in them goes out, then it dries into the mushroom again, and they are darker.

I put those in bags and freeze them for making the mushroom gravy, or adding to spaghetti tomato sauce, or using in casseroles/stir fries.

I like to buy mushrooms when they are on sale for 99 cents for 8 oz, or Aldi's sometimes has them for 68 cents/8 oz. That's about the best price I can find.

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ICANINSIGHT Posts: 26,618
8/31/20 10:20 A

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Linda in Central Texas - Austin suburbia

Empaths did not come into this world to be victims, we came to be warriors.

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8/30/20 4:27 P

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They use a 'slammer chopper', that's what I call them, they aren't expensive on amazon.
I use the jars with plastic lids for the refrigerator.
Great BIG bowls for salads, fruit, lots of our food. We use one set that is plastic for salads and cold food, and corel serving bowls for microwaving, spaghetti, stews, soups.
They use an instapot, which I don't have but I thought they gave good instructions.

It's an hour long of food preparation and would help most people.
https://www.youtube.com/watch?v=cvtVR7i7
eXw&feature=youtu.be&fbclid=Iw
AR3Hn7CRN41d5TbEec0YRRXU7YNngyceCXtjRQ
E-WgYk49BihBPxaWKVC54



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8/28/20 11:58 A

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Maybe we can collect some batch cooking tips here, to reference when we need a little reminder or a to-do list. People that are new to McDougall might want some help here.

Potatoes.
Microwave-wash the potatoes, poke them with a knife, lay them evenly out on the bottom of the microwave, estimate the time, 4-8 minutes for 2 large, or if I do 10, then 20 minutes, turning them half way through. Check them by giving them a little squeeze, if they are a little soft on all sides they are done, otherwise add more time. The smaller ones get done before the bigger ones.

Oven-wash potatoes, poke them with a knife, cook whole, for an hour at 350 deg F. Or
-wash potatoes, cut in 6 pieces each, wedge shaped, place on parchment on a half sheet pan/cookie sheet, bake 350 deg F for an hour, you can sprinkle them with paprika, onion and garlic powder, if you like, before baking.

Boil, fill your kettle with washed potatoes with skins on, water to the top, boil for 45 minutes to an hour, until a fork goes into the large ones. Cool in the sink with cold water. These I let get luke warm, then using a butter knife, peel by scraping off the peel (very easy), quartering, then making that into mashed potatoes. I add powdered bouillon, onion powder, garlic powder, water, and very small amount of salt (which you can omit). A dash of lemon juice, or vinegar will give it a little lift of flavor.

From the mashed potatoes, I make a mushroom gravy to go with it, or make into small balls, baked on parchment until golden brown, potato puffs, or form into patties (mix with mushrooms or diced onions or chopped red peppers if you like), and brown on parchment in the oven, top with bbq sauce or ketchup, we call them potato steaks.

Potato puffs


Potato steaks




Edited by: LATREK at: 8/28/2020 (12:06)
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